Streusel-topped sweet potato casserole is a Thanksgiving crowd pleaser

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ICYMI, chef Laura Vitale stopped by TODAY this morning to share two crowd-pleasing dishes that are easy enough to whip up ahead of the big feast on Thursday, including this festive sweet potato casserole. There’s a reason she's been making it for over a decade, and we have a feeling the streusel topping with toasted marshmallows has something to do with it. "[I] honestly couldn’t imagine my Thanksgiving table without it," says Vitale. "It’s a family favorite!"

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Ingredients

For the Sweet Potato Base

1/4 cup (4 tablespoons) unsalted butter, room temperature, plus more for greasing

3 pounds roasted sweet potatoes

1/4 cup whole milk

1/4 cup granulated sugar

1/4 cup brown sugar

2 large eggs

kosher salt, to taste

For the Topping

1/4 cup brown sugar

2 tablespoons all-purpose flour

1½ tablespoons unsalted butter, cubed and chilled

1/2 cup chopped pecans

1 cup mini marshmallows, plus more as needed

Preparation

Preheat the oven to 350 F. Grease a 2-quart baking dish with softened butter and set aside.
Scoop out all the flesh of the cooked sweet potatoes and place in a large bowl. Using a potato masher, mash until smooth. Add the butter, milk and both kinds of sugar and mix to combine. Stir in the eggs and set aside. Season to taste with salt.
Make the topping: In a large mixing bowl, add the brown sugar, flour and butter. Using a pastry cutter or a fork, mix the ingredients together, breaking up the butter and ensuring that it's evenly distributed with the sugar and flour.
Add the sweet potato mixture to the baking dish. Top with the streusel, followed by the pecans. Bake for about 30 minutes or until the top is golden and bubbly.
Scatter the marshmallows in a single layer. Bake for an additional 5 minutes or until the marshmallows puff up and turn golden brown on top. Serve immediately.